Pancake vs. crêpe
The French words 'pancake' and 'crêpe' both refer to a type of thin, flat cake cooked on a griddle or frying pan. Although they can be similar, they traditionally refer to different variations of the dish in French and international cuisine.
Pancake
The word 'pancake' in English typically refers to a thicker, sometimes fluffy flat cake made from a batter containing a raising agent, like baking powder, which is cooked on both sides. In French-speaking regions, this version isn't traditional, so the term 'pancake' might either refer to the American style or be used in settings heavily influenced by American culture.
J'ai préparé des pancakes pour le petit-déjeuner.
(I prepared pancakes for breakfast.)
Les pancakes américains sont souvent servis avec du sirop d'érable.
(American pancakes are often served with maple syrup.)
Crêpe
A 'crêpe' is a type of very thin pancake made without any raising agent in the batter. This results in a flat, delicate cake that can be served with a variety of fillings. Crêpes are a staple in French cuisine and can be sweet (crêpes sucrées) or savory (crêpes salées), also known as galettes.
J'ai mangé une crêpe au Nutella sur la Tour Eiffel.
(I ate a Nutella crêpe on the Eiffel Tower.)
En Bretagne, les crêpes salées sont faites avec de la farine de sarrasin.
(In Brittany, savory crêpes are made with buckwheat flour.)
Summary
While both 'pancake' and 'crêpe' describe flat cakes commonly eaten for breakfast or dessert, they differ primarily in thickness and texture. Pancakes are thicker with a fluffy consistency due to the use of raising agents, while crêpes are very thin and delicate without any leavening. The terminology can change depending on whether you're in an American-influenced setting or one that follows traditional French cuisine.